Zeughauskeller potato salad

 
                        ZEUGHAUSKELLER POTATO SALAD
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads                           Potatoes
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Beef stock
    1       c            Chicken stock
    3 3/4   lb           Mealy potatoes
      1/2   oz           Fresh parsley
                         Small onion
      1/2   c            Salad dressing
 
   (The Zeughauskeller is a big, cheerful restaurant in Zuerich which
   specializes in sausages, as well as serving steak, chicken, fish, and very
   good beer and Swiss wine, in an atmosphere of relaxed history [the
   restaurant building used to be the town armory, and working weapons still
   hang on the walls].  The following recipe is for their potato salad.
   They go through twenty metric tons of it per year.)
   
   (This recipe is an early approximation of the original recipe.  All
   amounts have been converted from the original metric, and reduced.)
   .
   Salad dressing:  About 1/2 C of a good mayonnaise, the fresher the
   better -- I think the Zeughauskeller makes their own fresh, every day --
   mixed to taste with German-style mustard (i.e. a sharp yellow mustard
   rather than a brown one).
   
   Every utensil must be scrupulously clean, then scalded, including pans.
   ~- Peel and cut up potatoes.  Cook until "almost ready", then drain
   (trying to retain starch).  Put in pan.  -- Pour BOILING stock over
   potatoes to bring out the starch and bind the potatoes together.  Let sit
   45 minutes to absorb.  -- Chop parsley and onions (to taste) by hand.  Add
   to potatoes, toss;  let sit in hot mixture to add flavor.  -- Pour salad
   dressing over salad:  toss.
  
 
 
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